I have gotten in the habit of ending up at Sanctuaria late nights on the weekend. They have excellent and inventive cocktails and they also serve food late (which is something that St. Louis is sorely lacking). One of the best things on the Sanctuaria menu is the Fritas, which are chorizo sliders. They will make you weep, even if you haven’t had a couple fancy cocktails. While I would not be so bold as to try to replicate Sanctuaria’s fritas, I thought I would attempt something similar at home.
Making sliders at home has been on my agenda for a while. I have plans to recreate some fast food sliders in the home environment, and I even intend to make the rolls that go along with them for the full experience. Dr. Fiance consistently makes fun of my love for White Castle – and while I realize that her mocking me is justified, it’s an infrequent indulgence for me, so I give myself some slack. Traditional sliders are steamed on a griddle, and are generally very thin. That isn’t what I was going for with these sliders.
I travel quite a bit for work, and often find myself at a hotel bar after a shoot. For some reason I never eat much when I’m shooting but by the end of the day when I should be famished I’m usually too full of adrenaline from the shoot to want a big meal. One thing that most hotel bars do well is sliders, so that tends to be my go-to comfort food on the road. Rather than the traditional slider which is more like a White Castle burger, hotel sliders tend to just be small hamburgers, usually slightly more gentrified than a regular burger; fancy beef or pork, or some exotic cheese or some sort of wasabi paste on top. The W Hotel bars have a nice little trio of Kobe sliders which I get once in a while.
For my chorizo sliders at home I went with the fancy bar slider instead of the traditional. Fear not, my White Castle burgers will happen at some point. I took the simple approach, and the results were pretty good. A pound of chorizo mixed with a pound of organic ground beef, mixed together with some paprika. The Sanctuaria fritas come with delicate little fried potato strings, which are delicious. However, I went with a healthier version and topped my sliders with some shredded brussel sprouts sauteed with a little garlic and oil. Simple and delicious. For rolls I used store bought Hawaiian rolls, which were honestly the weakest part of the whole dish. Then again, all store-bought bread pales next to fresh home made bread.
Chorizo Sliders with Shredded Brussel Sprouts
This recipe is simple and quick to make. The chorizo adds a spicy undertone to the ordinary pub slider.
1 lb chorizo sausage, without casings
1 lb organic ground beef or ground pork
1 tablespoon paprika, divided
3/4 pound fresh brussel sprouts, shredded
2 cloves of garlic minced
8 small sweet rolls
Combine the chorizo and beef or pork together in a large bowl and mix in half of the paprika. Form the meat mixture into small patties (mine were about 3 inches wide by 1 inch). Fry or grill the patties until they are browned on both sides and just cooked through. You can finish them in the oven if you’d like. I use a cast iron pan which has room for about six sliders at a time.
Right before serving, heat a separate pan over medium heat, then add a couple tablespoons of olive oil. When the oil is hot add the garlic and saute for a minute or two, being careful not to burn it. Add in the brussel sprouts and saute for a couple of minutes until just starting to soften. I like my brussel sprouts crunchy. Season with salt and pepper and the rest of the paprika. Serve the sliders on the rolls topped with brussel sprouts.
iron stefFebruary 22, 2011 at 8:22 am
When I was a kid I remember watching a segment on some morning show about how to recreate your favorite chain restaurant dishes at home. The only reason I remember this so distinctly was because of their version of the white castle burger. One of the ingredients was a jar of beef baby food.
I still have nightmares.
ShootToCookFebruary 22, 2011 at 8:33 am
Aw geez, I hadn’t heard that particular recipe but apparently lots of recipes call for beef baby food. Ick ick ick! I think I’ll stick with my plan of using very finely ground beef pressed really thin. No beef baby food for me, fo sho.
ErickaFebruary 22, 2011 at 9:53 am
Ahem, and when will you be making these for me? They look fantastic.
I have long fantasized about making sliders at home but I think it could get dangerous.
ShootToCookFebruary 22, 2011 at 12:57 pm
Yes, there is definitely a possibility to over indulge on sliders. These are very different from what we are used to at Sanctuaria but they are definitely tasty.
KimberlyFebruary 22, 2011 at 12:53 pm
Just added these to my “must make soon” list … chorizo and brussels sprouts are two of my favorite things!
P.S. Hinkebein Hills Farm makes some pretty good local chorizo; you should be able to get it at Local Harvest Grocery and definitely at the Maplewood and Tower Grove Farmers’ Markets.
ShootToCookFebruary 22, 2011 at 12:57 pm
Cool, thanks for the tip! I need to make more of an effort to source local meats.
envierecipesFebruary 22, 2011 at 5:19 pm
I’m printing this recipe out now so I won’t forget it when entertaining this summer. Thanks!
ShootToCookFebruary 22, 2011 at 6:30 pm
I hope you like it! Let me know how it works out!
LibbyFebruary 22, 2011 at 7:25 pm
These look delicious! What’s the other half of the paprika for? I might like to try this with caramelized brussels sprouts!
ShootToCookFebruary 22, 2011 at 9:26 pm
Oops, the rest of the paprika goes on the brussel sprouts. I updated the recipe. And yes, I’m betting if you used the same recipe that we got at the Companion event for the brussel sprouts that would take these up to 11.
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